Hearty Lentil and Sausage Stew with Kale

This cozy stew has been on repeat this winter. It’s seriously so easy, nourishing and you probably already have the ingredients in your refrigerator and pantry – our favorite kind of recipe. We hope you love it enough to add it into your meal rotation!


  • Olive oil
  • Sea salt
  • 1 pound of chicken sausage squeezed out of their casings (1 pound of ground chicken or turkey works here too! Just add extra fennel and garlic)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon fennel seeds
  • 4 carrots, cut into ½-inch chunks
  • 1 cup brown lentils
  • 6 cups broth or stock
  • 1 bunch of kale, torn
  • optional: chili flakes (to your heat level)
  • optional: parmesan cheese to top


1. Heat a heavy-bottomed pan over medium-high heat. Pour in a few tablespoons of olive oil, then add the chicken sausage, breaking it up into small pieces. Let the chicken brown, but don’t cook it all the way through. Remove the chicken with a slotted spoon and set aside.

2. If you need more olive oil in the pan, pour a bit more in. Then add the onion, garlic, fennel, chili flakes (if using) and a pinch of salt. Let that cook and soften for about 5 minutes. Next add the carrots and cook for another 5 minutes. Add the lentils and chicken and stir to combine. Add the stock and bring to a boil, then reduce and cover. Cook for 30 to 45 minutes or until the lentils are tender. To finish, fold in the torn kale and cook for another 5 to 10 minutes until it’s wilted. Add salt if you feel like it needs more, then serve and top with parmesan cheese if you’re using it. Enjoy!

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